Gluten Free Clean Eating Candy Bars Recipe
Our commitment to cleaner eating continues. When you start paying attention to what you eat it can be a little shocking. For instance, I keep a little bowl filled with mini candy bars for my father, he is 89 years old and enjoys them so, what the heck, I always have them for him. What I did not realize is that I had been habitually, obliviously popping 2 or 3 into my mouth every day.
I seriously hate unconscious eating. If I am going to eat a candy bar then I want to enjoy a candy bar!
Traditional candy bars don’t quite go with our new clean eating plan but cravings do! I have been craving thick, fatty cuts of beef, whipped potatoes drenched in melted butter, salty sausages, sugar, and chocolate.
Most of the stuff I have been craving I shouldn’t have but hey, chocolate is not too bad, right? Especially dark chocolate – in fact it is even good for you!
So I made us some “candy bars” free of refined sugar, dairy, nuts (thanks to seeds and Sunbutter), and of course gluten – Clean Bars if you will. They may not be the same as eating a Snickers Bar but they go a long way towards quelling that chocolate craving and keeping us on track.
Conscious eating is so much more rewarding than the unconscious type, don’t you agree?
- 1 cup roasted pumpkin seeds with or without salt
- 1½ cups pitted Medjool dates chopped
- ½ cup Organic Unsweetened Sunbutter
- ¼ cup honey for vegan use agave or maple syrup
- 2/3 cup coconut flour
- ½ unsweetened coconut flakes
- 1 ½ cups dark chocolate chopped
- 2 tablespoons organic non-hydrogenated all vegetable shortening or coconut oil
Line a 12 by 9 inch lasagna or baking dish with a piece of parchment paper large enough to overhang the edges.
Place the pumpkin seeds in a food processor and pulse in long pulses until ground. Add the dates, Sunbutter, honey, coconut flour, and coconut flakes and process until the mixture forms a dough. Press firmly and evenly into the prepared pan. Refrigerate until firm, 5 hours or overnight.
Combine the chocolate and shortening in a heat proof bowl and microwave until the chocolate is almost completely melted, 2- 3 minutes. Stir until the chocolate is smooth and shiny. Pour over the firmed dough and spread into an even layer. Refrigerate until the chocolate hardens, about 1 hour.
Remove the mixture from the pan using the parchment to help you. Cut into 16 rectangles, 2 by 1½ inches. Store in the refrigerator for up to a week.
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